1 medium spaghetti squash
1 tablespoon extra-virgin olive oil
½ red onion, diced
2 garlic cloves, minced
½ pound ground turkey
1 jalapeno pepper, minced
1 red bell pepper, diced
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
1 tablespoon chili powder
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup frozen corn, thawed
½ cup chopped cilantro, plus additional for garnish
Juice of 1 lime
1 cup grated cheddar cheese
Preheat the oven to 375 F.
Place the squash on a baking sheet and roast for 1 hour. Remove from the oven and let cool for 30 minutes. With a serrated knife, cut the squash in half through the stem end. Scoop out and discard the seeds. Using a fork, scrape the flesh of the squash into spaghetti.
Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno and bell pepper, and cook, stirring, until softened, about 5 minutes. Add the turkey and cook, stirring and breaking up the meat with a spatula, until browned, about 5 minutes. Add the cumin, oregano, chili powder, salt and pepper. Stir to combine and cook for 1 minute more. Stir in the corn, ½ cup of cilantro, and lime juice. Stir in the spaghetti squash strands and mix well. Spoon the mixture into the squash halves and place them back on the baking sheet. Top with the cheese.
Set the oven to broil and broil the stuffed squash halves until the cheese is melted, bubbling, and lightly browned, about 2 minutes.
Serve hot, garnished with cilantro.